• Preheat your oven to 425°F and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
• In a medium saucepan, add the water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture just begins to boil. Remove the pan from the heat and immediately stir in the flour all at once using a wooden spoon or sturdy spatula.
• Continue mixing until a dough forms with no dry flour remaining. Return the saucepan to the stove over medium heat and cook the dough for about 1–2 minutes, stirring constantly. The dough should become smooth and pull away from the sides of the pan, leaving a light coating on the bottom.
• Transfer the warm dough to a large mixing bowl. Using an electric mixer, beat the dough for about 1 minute to cool it slightly. Add the eggs one at a time, mixing well after each addition until fully incorporated. Once all the eggs are added, continue beating until the dough is glossy, smooth, and slowly falls from the beaters in thick ribbons.
• Spoon the dough into a piping bag fitted with a large round tip. Pipe about 15 three inch big mounds onto the prepared baking sheet, spacing them about 1 inch apart. If any pointed tips form while piping, lightly dampen your fingertips with water and gently smooth them down.
• Bake the cream puffs at 425°F for 10 minutes. Without opening the oven door, lower the temperature to 325°F and continue baking for another 20–22 minutes, or until the puffs are crisp and golden brown. Remove from the oven and let them cool completely on a wire rack.

Whipped Cream Filling

• In a large bowl, combine the heavy cream, sugar, vanilla sugar or vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form and the cream becomes light and fluffy.
• Transfer the whipped cream to a piping bag fitted with a large star tip.
• Once the cream puffs have fully cooled, fill them using your preferred method. You can either pipe the cream directly into the side of each puff until filled, or slice the tops off and generously pipe the cream inside. Add fresh strawberries, then place the tops back on. Finish with a dusting of powdered sugar before serving.